TIP OF THE WEEK

11)Never eat raw or undercooked animal foods such as meat, sushi, seafood or eggs. Due to a somewhat depressed immune system, expectant women are more susceptible to food-borne illnesses.

12)Avoid feta, brie, Camembert and blue-veined or Mexican-style cheeses to reduce the risk of food-borne illness from the bacteria listeria. (Hard cheeses, processed cheeses, cream cheese and yogurt need not be avoided.)

— Elizabeth Ward, M.S., R.D.

//bag lunches//

If you like taking your lunch to work, try these simple, nutritious and delicious recipes, which were designed for night-before preparation and easy transportability.

Spanish Egg “Tortilla” WithChard and Peppers

Serves 4

This Spanish-style frittata is traditionally eaten at room temperature and makes for a perfect brown-bag lunch.

1 large yellow onion, thinly sliced

1 medium red bell pepper, thinly sliced

2 teaspoons olive oil

3 cups Swiss chard (green part of the leaves only), coarsely chopped

2 tablespoons water

Salt and freshly ground black pepper to taste

2 eggs plus 8 egg whites, lightly beaten

Preheat oven to 350? F. Meanwhile, in a 9-inch nonstick pan, sauté onion and bell pepper in olive oil until very soft. Add chard and water. Cover, allowing vegetables to steam until chard is soft and water has evaporated. Season with salt and pepper and add eggs.

With a rubber spatula, stir mixture until the “tortilla” begins to set up. Reduce heat to low and allow to cook approximately 5 minutes; then transfer pan to oven for approximately 10 minutes. Turn onto a plate to cool; then slice into 4 wedges.